Roasted Cherry Tomato Sauce
August 14, 2011 § 5 Comments
I’m telling you, some gardening years are better than others. A string of spectacular harvest sseasons from my small urban plot have made this summer a “meh” – that’s on a scale from “it sucks” to “this is freakin’ amazing.”
My cherry tomatoes—I’m not thrilled with them. They’re growing okay. I just don’t like the fruit. Too big. Too thick-skinned. And the flavor fell flat. Cherries are supposed to poppable, add a brightness to a salad. These? Meh.
When life gives you lemons, right?
So, these cherry tomatoes went straight into sauce. Roasting brings out the sweetness they lack when just sitting on your salad.
Step 1: Put about 2-3 lbs. cherry tomatoes in a cast iron skillet. Add a couple of tablespoons evoo, sprinkle with kosher salt and give it a couple of turns of fresh ground pepper.
Pop it into a 425F oven for about 40 min. or until the tomato skins start bursting and the liquid starts bubbling. Let it bubble along for a total time of about 1 hour.
Step 2: Your gonna get lots of juice from the tomatoes, and you want to let it cook off. And you also want the flavor of the tomatoes come through more and get the sauce a bit thicker. So, take the skillet out of the oven and put it on the stove top over a low flame. Add 2-3 cloves of crushed garlic. Add some herbage; whatever you like. Fresh thyme or basil. Will it top a pizza? Add some chopped fresh oregano. 2Tbs is about right. Taste it for seasoning and add salt/pepper if you need to. And cook loooow and sloooooow. How long? Until enough liquid has cooked out to get the sauce to the thickness you like. In my case, 2 hours.
How easy was that? You might find it still a bit too chunky to spread on a pizza or spoon onto layers of lasagna. Whir it up in a blender or use an immersion blender if you like.
And how sweet is this, uh? You may never go back to plum tomatoes for sauce again.